Banana & walnut loaf

Banana & walnut loaf

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(126 ratings)

Prep: 15 mins Cook: 1 hr

Easy

Cuts into 8 slices
This homely and wholesome cake is also light and moist, with the natural sweetness of sticky bananas and the warm toastiness of nuts

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal399
  • fat20g
  • saturates8g
  • carbs53g
  • sugars30g
  • fibre2g
  • protein6g
  • salt0.54g
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Ingredients

  • 100g softened butter, plus a little extra for greasing
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g caster sugar
  • 1 beaten egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 225g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 4 very ripe bananas
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 85g chopped walnuts
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 50ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

Method

  1. Heat oven to 180C/160C fan/gas 4. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.

  2. In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.

  3. Pour your mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin. The loaf can now be wrapped tightly in cling film and kept for up to 2 days, or frozen for up to 1 month. Defrost and warm through before serving. Serve in thick slices topped with vanilla ice cream and drizzled with a little Easy chocolate sauce (see recipe, below).

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Comments, questions and tips

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eml1980
16th Aug, 2010
4.05
I made this on Friday and I love it. It took a lot longer than an hour in the oven - more like an hour and a half. This might be because I used four quite large bananas, and my oven may also be a bit slow. It is really moist, quite dense and filling and the nuts add a really nice texture.
natalierachel
11th Aug, 2010
5.05
Very light and moist. Used 3 bananas and chocolate chips instead of the walnuts. Kids enjoyed it.
supersandra
12th Jul, 2010
3.05
I made this at the weekend it was lovely but I had totally forgotten to add the milk, and there was nothing wrong with it. Everyone liked it. I will not forget the milk next time though.
renaissance222
30th Jun, 2010
1.05
Smelt lovely when it was in the oven and took exactly an hour. It didn't collapse but had a really odd texture and looked horrible when it was sliced! Will not be trying this again. Not worth the time or effort.
thynk2much
1st Jun, 2010
5.05
Made this over the weekend, it came out gorgeous and just as I'd hoped, which is to say not too sweet and very, very banana-flavoured! I liked the density which is exactly what I recall from the banana loaves of my childhood. The bananas I used were of a very good size and extremely ripe which may be why it was not dry as some commenters noted. For the person who asked about the milk, it goes in where it says "Now mix everything together, including the nuts."
jessicawi
31st May, 2010
4.05
very nice and extremely simple to follow. will definitely be making again but may use the recipe as a base and branch out with different ingredients.
bethocallaghan
30th May, 2010
2.05
Mine collapsed also - flavour good - texture bad!
grancameron
11th May, 2010
I seemed to have too much batter for my loaf tin although it is for 2lb. The result was dissapointing, dry on top and gooey underside and bananas did not seem to blend.
west1871
9th May, 2010
5.05
Love this recipe. It does look like its not going to work when the mixture is just starting to combine but the moist banana gives you the right consistancy in the end. Can't remember if I even used the milk actually?! I still ended up with a nice batter. I have made this several times and have used 3 medium banana's and this seems like the right amount for me.
buckers83
7th May, 2010
4.05
made this for the first time last night for a cake day at work today. found the recipe easy to follow, ingredients are straight forward and was plased with the end result. mixture was very dry before adding the bananas and mile etc but fine after that. left in the oven for a bit longer than an hour as mixture was quite wet but i imagine this differs depending on the size of the bananas you use. will definately be making again

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